The daily selection of breads from the La Motte Bakery include:
FOCACCIA This yeasted flatbread is baked for a short time at high temperatures and dressed with La Motte olive oil, salt and fragrant rosemary from our garden. Lovely on its own or with a delicious salad.
CIABATTA Baked in our wood-fired oven at 250 degrees Celsius, resulting in the perfect porous and chewy texture. This bread is made for dipping!
CLASSIC SOURDOUGH LOAF Crafted using our baker’s decade-old sourdough starter and a combination of five di erent flours. It undergoes a 22-hour fermentation period resulting in a beautiful crackling crust and a slight tangy taste.
ORGANIC SOURDOUGH LOAF A ectionately known as our “Motte Bread” with a beautiful “M” marking the bread. This is baked with four di erent 100% organic flours from Prieska using the same starter with fermentation for 22 hours before baking.
OUMA SE BROOD (SEED LOAF) A hand-mixed seed loaf featuring a blend of whole wheat flour, oats and four di erent seeds soaked overnight. A lovely healthier alternative.
COURONNE The Crown! Made with baguette dough in a round shape with small, chewy buns to tear o and enjoy.
CRUSTIQUE This oblong shaped, ciabatta bread is the predecessor of the baguette. Our artisanal process results in a rustic shape, perfect for slicing open and filling with your favourite sandwich ingredients.
RYE BREAD Made with 100% rye flour and our secret blend of spices, this bread undergoes a 10-hour fermentation process. Baked slightly longer, it is a beautifully flavoured and soft textured rye bread.
Available from the La Motte Artisanal Bakery and Garden Café from Monday to Sunday, 08:00 to 16:00.
